Cut a thoroughly cleaned and washed hen into pieces, put into a sauce-pan and stew on a small fire with the cover of the pan closed. Add finely shredde onions and butter or clarified butter and fry. Put a laurel-leaf. Stir from time to time with a spoon till the meat turns red. Pour 1 glass of boiled water over and put separately stewed peeled tomatoes. Boil till the hen meat is ready. Add then ground pepper, finely shredded coriander and basilic. Pepper and salt by taste. In winter tomato paste can be used instead of tomatoes.